Almond Broccoli Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g almond (s), round
- 625 g broccoli
- 900 ml vegetable stock
- 300 ml soy milk (soy drink)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Scatter the almonds on a parchment-lined baking sheet. Brown in a preheated oven at 180 ° C for about 10 minutes. Set aside some of the almonds for the garnish.
- Wash the broccoli and cut into small florets. Steam for about 7 minutes over boiling water. Put the almonds, broccoli, broth and soy milk in a saucepan and puree with the mixer. Season to taste with salt and pepper. Then reheat the puree. If the soup is too creamy, broth can be added.
- Place in the soup plates and garnish with the remaining almonds.
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Ingredients Zucchini 2 pieces Broccoli 1 piece Chicken bouillon 2 glasses Goat cheese100 g Olive oil 5 tablespoons Directions Disassemble the broccoli into inflorescences and place in a steam container for 4 minutes. Peel the zucchini and remove the seeds...
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